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Home > Resources > The Outdoors > Cooking > Dutch Oven

Jalapeno Black-Eyed Peas

9 sl Bacon, cut into 1/2 inch
1 sm Onion, chopped
40 ml Garlic, minced
4 c Water
2 lb Fresh black-eyed peas (about 6 cups), shelled
1 sm Jalapeno pepper, chopped
1/2 ts Black pepper
1 c Ham; cooked, minced
1/4 c Green onions, chopped

Cook bacon in a Dutch oven until crips; remove bacon with a slotted spoon, reserving 2 Tbsp. drippings in Dutch oven. Drain bacon and set aside. Saute' onion and garlic in reserved drippings until tender. Add water, peas, jalapeno and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 hour. Add bacon, ham and green onions, and cook an additional 15 minutes. Yield: 6 to 8 servings.

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